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Recipe submitted by Tom, 11/26/03

Barley & Wild Rice Pilaf with Pomegranate Seeds

Ingredients (use vegan versions):

    2 teaspoons extra virgin olive oil
    1 medium onion, finely chopped
    1/2 cup wild rice, rinsed
    1/2 cup pearl barley
    3 cups reduced-sodium vegetable broth
    1/3 cup pine nuts
    1 cup pomegranate seeds
    2 teaspoons freshly grated lemon zest, preferably organic
    2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.

2. Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes.  Transfer to a small bowl to cool.

3. Add pomegranate seeds, lemon zest, parsley and toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

Serves: 5

Preparation time: 20 min

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This dish was a hit this year at our table! The color the pomegranate seeds brought to the dish was amazing! It was positively beautiful.  I prepared the barley and wild rice the night before and toasted the pine nuts, but kept the toasted pine nuts, the lemon zest, pom. seeds and parsley seperate. 15 minutes before Thanksgiving dinner I reheated the dish in the micro and I just added the nuts, zest, seeds and parsley and mixed it in!  The red from the seeds and the green from the parsley would also look quite festive for a Christmas dish!

Archived comment by: jtodd79

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I made this dish with brown rice instead of the barley and added salted sunflower seeds.  It turned out great.  I'm going to make it for my family for thanksgiving this year and I know everyone will love it.  Thanks for the great recipe!

Archived comment by: cirsium

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